Set a pot of water to boiling on the stove and cook the penne pasta (or desired shape).

While it’s cooking, cook the bacon over medium heat until browned. Remove the bacon pieces to a paper towel-lined plate with a slotted spoon and add the garlic. Cook for 1-2 minutes, careful not to let it brown. Remove from the garlic from pan and set aside.

Whisk together the eggs, salt and red pepper flakes.

When the pasta is done, quickly remove it from the stove and set a different burner to low heat. Drain the pasta and add it back to the pot, on the burner set to low. Stir in the garlic scapes and bacon. Add the egg mixture and stir feverishly for 3-4 minutes until sauce is thick and creamy. Don’t let it overcook or it will be gloppy. Sprinkle the Romano cheese in, a little at a time, and stir to combine. Don’t add it all at once or it won’t mix through out the pasta as well (since it will clump).

Serve immediately.